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Aubergine ‘boats’ stuffed with tagliolini and Pesto di Pra’
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Aubergine ‘boats’ stuffed with tagliolini and Pesto di Pra’

Aubergine ‘boats’ stuffed with tagliolini and Pesto di Pra’

per 4
for  4
Easy
Easy
Ingredients for 4 people:

 

  • 2 aubergines

  • 280 gr. tagliolini (thin flat ribbon egg pasta  similar to tagliatelle)

  • Garlic q.s.

  • Extra virgin olive oil

  • Pesto di Pra’

 

Procedure

Wash the aubergines, slice them in half lengthways, scoop out the aubergine flesh, so that you have 4  shells. Chop the aubergine flesh and cook  in a pan seasoned with oil, garlic and salt.
Place the hollowed out aubergine boats on a baking tray, brush lightly with some oil and sprinkle with salt.  Bake for about 15/20 minutes.
Cook pasta, drain  and add the aubergine cubes and Pesto di Pra’. 
Put tagliolini into the aubergine shells and serve decorating with basil leaves.
(Recipe by Natalia Cattelani).

 

See also

Recipe prepared with

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